Crispy Fried Shrimp Lettuce Wraps

A fun appetizer or entrĂ©e, we dip tender rock shrimp in a Sapporo beer batter, fry until crispy, and finish with Sriracha honey sauce and sesame seeds. We then place the shrimp in lettuce cups with radishes, baby corn, cilantro, carrots tossed in with a Mitsukan Ponzu Sauce – vinaigrette.


1 cup Japanese-style beer
1 cup rice flour
1/2 tsp. salt
6 oz. raw rock shrimp
Oil for frying

Sriracha Glaze
1/2 cup Sriracha Sauce
1 Tbsp. MITSUKAN Mirin Cooking Wine
1/8 cup Honey 1/8 cup
1 tsp. MITSUKAN Rice Vinegar
1/2 Tbsp. white sesame seeds
1/2 Tbsp. black sesame seeds
1 tsp. salt

1 Tbsp. MITSUKAN Ponzu Sauce
1 tsp. honey
Pinch of salt
1 Tbsp. oil
1/4 cup radishes, thinly sliced
1/4 cup baby corn, 1/8” coins
1/2 cup carrots, julienned
1 Tbsp. cilantro, chopped

8 leaves Boston butter lettuce


In a mixing bowl combine rice flour, salt and Japanese-style beer and mix well. 

Pre heat oil in heavy pot or pan to 350ºF to fry the fish.  In batches, dip each shrimp in the batter and fry until golden brown and crispy, about 2-4 minutes.  Drain well on paper towels.  Toss shrimp with the Sriracha Glaze to finish.

In a separate bowl combine Mitsukan Ponzu Sauce, honey, salt, oil, radishes, baby corn coins, carrots and cilantro and toss to combine well.

For the wrap, take 1 large leaf of Boston Butter lettuce, and top with three crispy shrimp and two tablespoons of slaw and enjoy!

Makes 4 appetizer servings.

  • Great as a party appetizer or triple the amount for a light dinner and serve with your favorite cold salads in the summer time.


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Crispy Fried Shrimp Lettuce Wraps
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